The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery

Overview

When a world-famous shoe designer walked into his surprise birthday party and saw the cake that was waiting for him—a Manolo stiletto perched alluringly next to a tissue-filled shoebox—it was his turn to ogle someone else's talent. The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to ...

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Overview

When a world-famous shoe designer walked into his surprise birthday party and saw the cake that was waiting for him—a Manolo stiletto perched alluringly next to a tissue-filled shoebox—it was his turn to ogle someone else's talent. The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to create something as dazzling themselves.


This unique book contains projects for every skill level: from gorgeous, sugar-dusted heart cookies to delightful billiard-ball cupcakes, to sculpted cakes in the shape of wine bottles and Chinese takeout boxes, to the extravagantly beautiful, threetiered
embroidery cake showcased on Sex and the City. With delicious recipes, stunning creations for every occasion, suggestions for time-saving shortcuts, and hot tips for fabulous results, all illustrated with gorgeous photographs and easy-to follow diagrams, THE CONFETTI CAKES COOKBOOK is a must-have for the outrageously chic baker in all of us.

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Product Details

  • ISBN-13: 9780316113076
  • Publisher: Little, Brown and Company
  • Publication date: 5/2/2007
  • Pages: 224
  • Sales rank: 796,953
  • Product dimensions: 8.37 (w) x 10.25 (h) x 1.25 (d)

Meet the Author

Elisa Strauss is the founder and sole designer of Confetti Cakes in New York City. A former designer for Ralph Lauren, Strauss is famous for her whimsical, elaborate, fashion-related cakes. Her work has been featured in dozens of magazines as well as on the Today show, The View, and the Food Network.

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Read an Excerpt

The Confetti Cakes Cookbook

Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery
By Elisa Strauss

Little, Brown and Company

Copyright © 2007 Elisa Strauss
All right reserved.

ISBN: 978-0-316-11307-6


Chapter One

One of my favorite things to do is replicate a toy in sugar. It is fun to trick people and see if they can tell what is real or not ... or in this case edible! These little duckies are a favorite toy and are the perfect topping on cupcakes for baby showers or a child's birthday.

What You Need

CUPCAKES

1 cake recipe, any flavor (see Basic Recipes pages 49-52) 1 frosting recipe (see Basic Recipes pages 55-57)

MATERIALS

4 pounds of gum paste (2 1/2 ounces per duckie) 1 pound, 10 ounces fondant (store-bought or page 60) Food-coloring gels: sky blue, lemon yellow, sunset orange, coal black Shortening (for rolling out fondant and gum paste)

EQUIPMENT

Toothpicks Plastic mat Small rolling pin Paring knife or X-acto knife Small paintbrush Dish of water Pastry tips: #4, #7, #10 2 1/2-inch round cookie cutter Cupcake tins White brioche molds or cupcake wrappers Small offset spatula

TECHNIQUES

Dyeing fondant and gum paste (page 40) Creating a dome of filling (page 28) Covering cupcakes in fondant (page 29) Measuring gum paste and fondant (page 61)

Method

ONE DAY IN ADVANCE: MAKE THE DUCKIES

1. Dye approximately 2 ounces of gumpaste yellow (I recommend gum paste but if you only have fondant that is fine). Coat your hands with shortening and mold the head by rolling a ball approximately 1 inch in diameter. Form the body with double the amount of gum paste that you used for the head. The body should be pointy on the tail side and rounded to form the chest of the duckie. You may need to cut one side to make the point for the tail. Attach the head to the body with a dab of water.

2. To make the wings, roll out the remaining yellow gum paste to 1/8 inch on a smooth surface greased with shortening. Cut out all of the wings with a paring knife or X-acto knife and attach them to the sides of the duckies' bodies with a dab of water.

3. Dye approximately 3/4 ounce of gum paste orange for each beak. Form small cones and use the knife to create an indent to divide the cones in half from the pointy end, but do not cut all the way through. Use a toothpick or a pastry tip to create a small opening for the beaks. Attach the beaks with a dab of water to the duckies' faces.

4. For each set of eyes, dye a pea-size amount of gum paste black and roll it out to 1/16 inch thick on a smooth surface greased with shortening. Roll out a pea-size piece of white gum paste. Use piping tips #10 and #4 to cut out white circles, you will need two of each size. Mold the larger of the two circles into a slightly oval shape. Use a #7 tip to cut out two black circles. Attach the black circles to the oval white circles with a tiny dab of water. Place the black circle against the top edge of one of the ovals. Attach the smallest white circle on top of the black. Attach them with tiny dabs of water. You should place the eyes so you can see them from both the front and sides of the duckie.

MAKE AND ASSEMBLE THE CUPCAKES

1. Prepare the cake batter as directed. Line the cupcake tins with the brioche molds or cupcake wrappers. Fill each halfway full and bake the cupcakes as directed in the recipe. Let them cool completely.

2. While the cupcakes are cooling, make the frosting.

3. Tint the fondant sky blue, reserving 2 ounces white fondant to make the polka dots.

4. Frost the cupcakes with a dome of cupcake frosting. On a surface greased with shortening, roll out the blue fondant to approximately 1/8 inch thick. If you are using brioche molds, first cut out a circle then use the top edge of an empty mold as a cutter to cut out the fluted design. If you are using standard cupcake wrappers, use a round cutter and cut out a circle of fondant. Smooth the piece of fondant onto the dome of frosting.

5. Place the duckies into the centers of the cupcakes using a toothpick or water. (If they do not stick with water and you do not want to use toothpicks you can use Royal Icing.)

6. Roll out the remaining 2 ounces of white fondant to approximately 1/16 inch thick on the greased surface. Use the #10 tip and cut out 8 to 10 polka dots for each cupcake. Attach them to the blue fondant, around the duckie, with tiny dabs of water.

(Continues...)



Excerpted from The Confetti Cakes Cookbook by Elisa Strauss Copyright © 2007 by Elisa Strauss . Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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Sort by: Showing all of 12 Customer Reviews
  • Anonymous

    Posted June 11, 2007

    Beautiful Cakes!

    I am a foodie and baker, so I was looking for a cookbook that would show doable techniques to create standout cakes. I've always been a bit intimidated by decorating with fondant and gum paste chef/author Elisa Strauss gives perfect tips and guidance on how to work with fondant to create the perfect design. For those who aren't everyday bakers, the cookbook starts with basic techniques and rules. It includes multiple foundational recipes for cakes and cookies. From there, the cookbook leads to several creative designs ranging from a cake that looks like a handbag 'very cool!' to a cake that looks like classic baby blocks to a wedding cake that looks like it is embroidered with chocolate. 'It's the wedding cake in Sex in the City when Charlotte marries Harry'. The real art is in the design and execution of these varied cakes. The designs are both elegant and whimsical. All of the designs are incredibly creative. This is a terrific cookbook that will help any baker approach cakes in a new and creative way. The rubber duckie cupcakes are next on my list to try out!

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted August 25, 2007

    The Sock Puppet Strikes Back!

    Elisa Strauss is a brilliant cake decorator. Her unique and breath-taking cakes bring light to dozens of people. The recipes for cake, fondant, and icing are well written and work very well in a kitchen setting. Beginners and advanced cake decorators can both use this book to better their craft as well as foster new ideas. The Handbag Cake on the cover would boggle the mind of any baker, but Strauss makes it all seem easy as she talks the reader through the process. A personal favorite is the Chocolate Embroidery Wedding Cake. This is a Must Have for any baker. The Sock Puppet Strikes Back for Elisa Strauss!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted December 15, 2008

    Best Red Velvet cupcakes! Great gift

    I love this book! I have made the red velvet cupcakes so many times and everyone loves them, with or without frosting. Many friends have requested the cupcakes as my present to them for their birthday parties. I use either the cream cheese frosting or the Italian meringue, the meringue is my favorite.<BR/>I am an avid baker and have tried all the recipes and am very impressed with the end product.<BR/>The instructions are very easy, this is a great book for a beginner or a pro.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 29, 2012

    highly recommended

    this book is a must have , wonderful techniques so far i have tried a few of the ideas that worked well. It also teaches you how to get a wood effect from the fondant, which looks so real.

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  • Posted October 16, 2011

    Buy this book!

    Read the review and decided to pick this book up. I was not disappointed. This is easily understood for a newbie but interesting enough for a more experienced baker. Beautiful pictures and basic recipes. Love it.

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